Maria from Organically Cooked is currently enjoying a bumper winter crop of broccoli and cauliflower and she shares with us a comforting Broccoli Pasta Bake. Made with a mix of tortellini and penne, Maria also adds mustard and spicy sausage to the dish and tops it with a blend of cheese and milk - as it bakes the sauce will thicken.

Cauliflower

Moving from one brassica to another, multi-talented Valentina from Trem Bom cooks up a luxurious Cauliflower Soup with Blue Cheese. The soup is made using a mix of milk and vegetable stock to help give it that velvety texture.

Coriander/Cilantro

Jayashree from Spice and Curry creates these delectable Urad Dal Fritters made with lentils and coriander as well as chilli and ginger. Jayashree also shares with us a simple Coriander Chutney to enjoy with these fritters.

Rinku from Cooking in Westchester celebrates the New Year with a quick and easy brunch dish, inspired by her son's request - Cheddaring Scramble. There's a base of sauteed onion and garlic to which tomato is added along with ham and cheddar. It is finished off with a generous amount of fresh coriander and ground pepper.

Curry Leaf

Supriya from Ode 2 Food uses her favourite herb, curry leaf to recreate a childhood staple - Curry Leaf Chutney. A multi-purpose condiment you can serve it alongside most Indian snacks like pakora and dosa.

Lemon Basil

Pam from Backyard Pizzeria, finds favour with another member of the basil family, Lemon basil and creates Lemon Salsa Agresto. With it's citrus notes Pam recommends serving this sauce with seafood.

Supriya is back with another dish, this time featuring Methi (or Fenugreek)Leaf. Methi has a slightly bitter but nutty flavour and when added to curries, enriches their flavour. Supriya uses the Methi in her Chickpea and Methi Leaf Curry and she also gives us a very useful tip to make the curry in the morning to allow the flavours to amalgamate.

Mulberries

Anna from Morsels and Musings offers up a great way to start the day with these Mulberry and Vanilla Muffins. She's also included a fantastic list of all the different ingredients she's featured in her WHB posts - there are many gems to try!